Slow Cooked Shredded Beef Ragu (Print-Friendly Version)
Rich shredded beef simmered in tomatoes and herbs, tossed with pasta for classic Italian-style comfort.
# Ingredients You’ll Need:
→ Ragu
01 -
2.5 pounds chuck beef, cut into 4 equal pieces
02 -
1 tablespoon kosher salt
03 -
Freshly ground black pepper, to taste
04 -
3 tablespoons olive oil, divided
05 -
3 cloves garlic, minced
06 -
1 medium yellow onion, diced
07 -
1 cup diced carrots
08 -
1 cup diced celery
09 -
28 ounces crushed canned tomatoes
10 -
3 tablespoons tomato paste
11 -
2 beef bouillon cubes, crumbled
12 -
1 cup full-bodied red wine, such as merlot or cabernet sauvignon (or substitute 1 cup beef broth)
13 -
1 1/2 cups water
14 -
3/4 teaspoon dried thyme or 3 sprigs fresh thyme
15 -
3 dried bay leaves
→ To Serve
16 -
1 pound dried pappardelle or other wide pasta
17 -
Freshly grated parmesan cheese or parmigiano reggiano, to serve
18 -
Fresh parsley, finely chopped (optional)
# How to Make It:
01 -
Pat beef dry and season all sides with kosher salt and black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over high heat. Sear beef pieces on all sides until well browned, about 3 to 5 minutes in total. Transfer seared beef to a plate.
02 -
Reduce heat to medium-low. Add remaining 2 tablespoons olive oil to the pot. Add minced garlic and diced onion; sauté for 2 minutes. Add diced carrots and celery, and cook, stirring gently, for another 5 minutes until vegetables are softened.
03 -
Add crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine (or beef broth), water, thyme, and bay leaves to the pot. Return the seared beef along with accumulated juices. Increase heat to bring to a simmer, then reduce heat to low so the mixture bubbles gently.
04 -
Cover pot with a lid and cook on low for 2 hours or until the beef is tender and easily shreds with a fork.
05 -
Remove beef from the pot and shred coarsely using two forks. Return shredded beef to the sauce. Simmer uncovered for 30 minutes, stirring occasionally, until sauce has thickened. Adjust seasoning with salt, pepper, and add 1/2 teaspoon sugar if desired.
06 -
Bring a large pot of water with 1 tablespoon salt to a rolling boil. Add pappardelle and cook one minute less than package directions for al dente texture.
07 -
Meanwhile, transfer 5 cups of beef ragu sauce to a large sauté pan or Dutch oven; heat over high. When pasta is ready, add it directly from the pot to the sauce using tongs. Add 3/4 cup pasta cooking water. Toss gently for 1 to 2 minutes until pasta is evenly coated and sauce is thick.
08 -
Plate immediately. Garnish with grated parmesan or parmigiano reggiano and fresh parsley if desired.
# Extra Tips:
01 -
Sautéing the aromatic carrot, celery, onion, and garlic mixture (soffritto) slowly enhances depth of flavor.
02 -
Tossing the pasta with the sauce and reserved pasta water emulsifies and thickens the sauce for better coating.
03 -
For extra convenience, ragu sauce freezes exceptionally well for up to several months.
04 -
To adjust the sweetness of the tomato sauce, add sugar in increments of 1/2 teaspoon to balance acidity.